Asparagus, Julienne Carrots, and Red Peppers

Ingredients

10 asparagus, stemmed

1 carrot, julienne

1 red pepper, julienne

1/2 -ounce butter

Salt and freshly ground black pepper

Directions

Fill a saute pan with water and bring to a simmer. Add the asparagus and cook for 30 seconds. Add the carrots and peppers and cook for another 10 seconds. Strain the water and season the veggies with butter, salt, and freshly ground black pepper. Serve immediately.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.